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Monday, November 22nd, 2010
 The In Style prepared by Matthieu Rodriguez of Atlas Oyster House. (Ben Twingley/btwingley@pnj.com)
MATTHIEU RODRIGUEZ • SPECIAL TO THE NEWS JOURNAL • NOVEMBER 17, 2010
The last few cocktails that I have written about have all been vodka-based, so this week, I wanted to change it up and use a fairly new product, Hendrick’s Gin. Hendrick’s is distilled and bottled by William Grant & Sons, established in 1886. This Scottish gin follows British tradition of balancing juniper, coriander and citrus peel to create a wonderfully unique profile.
Noting a trend in expansive liqueur flavors, they didn’t stop there; the distillers of Hendrick’s chose to infuse their gin with fresh cucumber and rose petals. This adds a new level of crispness and aroma.
As luck would have it, recently I met up with a friend of mine — Cortney of Style Salon — who had just returned from a trip to Miami, where she found a drink called “Bramble,” which uses gin as the basic ingredient. She tried many times to recreate the drink, but, as with many classic cocktails, the portions are just as important as the ingredients. So she enlisted my help to assist her with the challenge.
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Tags: Atlas Oyster House, Cocktails, Fish House, Happy Hour, local restaurants, Marketing, Pensacola, Southern Cooking, Things to do Posted in Atlas Oyster House, Employees, Family, Fun, Holiday, Local Pensacola Business, Pensacola, Recipes, The Deck Bar, Uncategorized | 2 Comments »
Monday, November 15th, 2010
This month we had a great opportunity to be featured on Fox 10’s new morning show, “Studio10.” Starting hosts are Cherish Lombard and Joe Emer. The dynamic morning duo visited our restaurant and set up a makeshift television studio in our private dining room, The Bait Shop. The theme of the show was Thanksgiving sides. Chef Billy Ballou was first up and chose to prepare a recipe for dressing that is a favorite of his father’s. Billy told the television audience that his father is a huge fan of oysters, which causes him to have to prepare two pans of dressing each Thanksgiving, one with oysters and one without. Billy’s mother doesn’t care for oysters, so the wise father chooses to lose the dressing battle in order to win the oyster war. Enjoy Billy’s recipe for oyster and andouille sausage dressing.
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Tags: America, Atlas Oyster House, Cooking Tips, Fish House, local business, local restaurants, Marketing, oysters, party planning, Pecans, Pensacola, Recipes, reunion, Southern Cooking, Things to do Posted in Atlas Oyster House, Cooking Classes, Cooking Tips, Employees, Entertainment, Family, Fun, Holiday, Local Pensacola Business, Misc. Videos, Recipes, Southern Cooking, Uncategorized | No Comments »
Wednesday, August 4th, 2010
I just realized that I have less than a week left here at the Great Southern Restaurant Group. This realization has generated many emotions, or perhaps it is delirium, as I near my 10th hour in the workday. Either way, I am truly sad to wave goodbye to such a wonderful four months.
What is an internship and what is the point of one? Technically, the purpose of an internship is to gain hands-on experience in the field of work you are interested in pursuing. Realistically, in the field of public relations and marketing, there is a plethora of positions to shadow. Lucky for me, I sought a pretty fantastic one!
What I Thought Would Happen
To give you a background on how I came about interning with Shelley Yates at The Fish House would be the polite thing to do. (more…)
Tags: Atlas, Atlas Oyster House, Fish House, Internship, Marketing, Public Relations Posted in Internship, Pensacola | 10 Comments »
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